When the world feels a little too fast, and the evening settles softly outside your window, there’s something almost poetic about sitting down to a bowl of ham and beans. Warm, fragrant, and comforting, it’s the kind of meal that feels like an embrace. The kind that makes you pause, breathe, and remember that love often lives in the quietest places — a simmering pot, a gentle touch, a table set for two.
Instant Pot ham and beans isn’t just dinner. It’s a reminder that even simple ingredients can create magic when given patience and care. It’s the scent that fills the house, wrapping you in nostalgia. It’s the sound of spoons clinking gently against bowls, the shared glance over a meal that feels homemade in every sense of the word.
Tonight, you’re not just cooking beans and ham. You’re making comfort. You’re creating something tender, soulful, and timeless.
Why This Recipe Works
- The Instant Pot tenderizes the beans perfectly in a fraction of the traditional cooking time, preserving their natural creaminess.
- Ham adds a deep, smoky richness that infuses every bite with comforting warmth.
- A delicate balance of herbs creates a layered, aromatic broth that feels indulgent yet familiar.
- This one-pot meal means minimal cleanup — more time to linger over dinner and conversation.
- The recipe reheats beautifully, letting the flavors deepen overnight for a second round of comfort.
Ingredients
- 1 lb dried navy beans or great northern beans, rinsed and sorted
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 1½ cups diced ham (or leftover ham bone)
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste (adjust depending on your ham’s saltiness)
- Optional garnish: chopped parsley, drizzle of olive oil, or a small pat of butter
Equipment Needed
- Instant Pot or electric pressure cooker
- Wooden spoon
- Measuring cups and spoons
- Ladle for serving
- A quiet evening and maybe a candle — trust me, it adds to the experience
Instructions
Step 1: Prepare the Ingredients
Rinse the beans under cold water, running your fingers through them as if sorting through memories. Each one, smooth and small, will soon swell with warmth and flavor. There’s something grounding about this small act — a reminder that comfort often begins with the simplest gestures.
Dice the onion, celery, and carrots finely. The colors are bright and hopeful: orange, green, and white, ready to melt into the golden broth. Chop the ham, whether from a holiday leftover or a fresh cut. It doesn’t matter — what matters is that it carries that slow-cooked sweetness only ham can bring.
Step 2: Sauté for Depth
Set the Instant Pot to Sauté mode. Add olive oil or butter, letting it melt and shimmer like a soft candlelight reflection. Add the onions first — they should sizzle gently, not shout. Stir in the celery and carrots, cooking for about 5 minutes until they soften and release their aroma.
Add the garlic and stir just until fragrant, about 30 seconds. You’ll know it’s ready when the kitchen starts to smell like home — that mix of savory warmth that feels like someone’s been cooking all day.
Now, add the diced ham. Let it sear slightly, the edges crisping just enough to caramelize. Each golden bit deepens the flavor and gives the broth its signature richness.
Step 3: Combine and Pressure Cook
Pour in the beans, chicken broth, and water. Add thyme, pepper, and the bay leaf. Stir gently, watching as everything settles together like a quiet harmony of colors and textures.
Seal the Instant Pot lid and set to High Pressure for 40 minutes. Once it starts, you’ll hear the faint hum and click — the sound of anticipation. Use this time to set the table, pour two glasses of something light, maybe light a candle. The best meals aren’t rushed; they’re prepared with presence.
After cooking, let the pressure release naturally for 15 minutes before venting the rest manually. That slow release helps the beans stay creamy and the flavors stay mellow, not sharp.
Step 4: Stir and Taste
When you lift the lid, a wave of warmth rises — the scent of ham mingled with herbs, the earthy sweetness of beans. The broth should look slightly thickened, glossy, and golden. Give it a gentle stir; you’ll see how tender everything has become.
Taste for salt. If your ham was on the saltier side, you might not need much more. Adjust to your liking, and if you want a creamier texture, use the back of your spoon to mash a few beans right into the pot — they’ll naturally thicken the broth.
Step 5: Serve and Share
Ladle the soup into bowls while it’s still steaming, each scoop carrying bits of ham and tender beans. Garnish with parsley or a small pat of butter that melts luxuriously across the top.
Set it on the table. Sit close. Take the first bite slowly — it’s rich yet gentle, smoky yet sweet, the kind of balance only comfort food achieves. The beans are soft but not mushy, the broth full-bodied and elegant.
You’ll find yourself leaning back, sighing softly, realizing that sometimes love looks like this — a bowl of something simple that warms you from the inside out.
Tips and Tricks
The Beans
If you have time, soak the beans overnight. It helps them cook more evenly and makes the texture extra creamy. If not, don’t worry — the Instant Pot will handle the job beautifully.
The Ham
A ham bone adds unbeatable depth, but diced ham works wonderfully too. Smoked ham hocks create a bolder, heartier flavor.
The Seasoning
Keep it simple. A little thyme and bay leaf go a long way. Resist the urge to overcomplicate; this dish shines because of its purity.
Storage
This soup keeps well in the fridge for up to 4 days and tastes even better the next day. The flavors continue to blend and soften, creating something almost sweeter with time.
Freezing
Freeze leftovers in portions for up to 3 months. Thaw and reheat gently on the stove — a comforting surprise for a future evening when life feels a bit too noisy.
Recipe Variations
- Creamy Ham and Bean Soup: Stir in ½ cup of heavy cream or pureed beans after pressure cooking for a silky, rich version.
- Spicy Southern Style: Add a pinch of cayenne or red pepper flakes for a gentle heat that lingers softly.
- Herb Garden Edition: Add fresh rosemary or sage at the end of cooking for a fragrant, aromatic twist.
- Vegetable Boost: Fold in chopped spinach or kale just before serving for a touch of color and nutrition.
- Rustic Country Version: Add diced potatoes or corn for extra body and a farmhouse feel.
Frequently Asked Questions
Can I make this with canned beans?
You can, though the flavor won’t be quite as deep. If using canned beans, reduce the cooking time to 15 minutes and the liquid by one cup.
Do I have to soak the beans?
No. The Instant Pot is forgiving. Unsoaked beans will cook perfectly in about 40 minutes and retain a creamy texture.
What if I don’t have ham?
You can substitute smoked turkey, bacon, or even a vegetarian alternative like smoked paprika and olive oil for depth.
Can I use different beans?
Absolutely. Great northern beans, navy beans, or even pinto beans all work beautifully. Each brings its own character to the dish.
How do I make it more romantic for date night?
Serve it in deep bowls with crusty bread on the side, maybe a glass of white wine, and soft lighting. Comfort food can be romantic when shared quietly, spoon by spoon.
Summary
Instant Pot ham and beans is more than a recipe — it’s a gesture. It’s warmth and care, simmered and shared. Every spoonful carries a story: of home, of love, of the small, beautiful rituals that keep us grounded. Whether you’re cooking for someone you love or just for yourself on a quiet night, this dish reminds you that simple food can feel luxurious when made with heart.
Classic Instant Pot Ham and Beans Recipe
Course: Cooking4
servings15
minutes40
minutes300
kcalIngredients
1 lb dried beans
1½ cups diced ham
4 cups broth
2 cups water
Onion, carrot, celery, garlic
Bay leaf, thyme, pepper, salt
Directions
- Sauté vegetables and ham in oil.
- Add beans, broth, water, and herbs.
- Seal and cook on High Pressure for 40 minutes.
- Let pressure release naturally for 15 minutes.
- Stir, season, and serve warm with parsley or butter.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
